Quote:
Originally Posted by azeth
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tenderloin is kind of the boring part of a pig. its located under the loin, which is a working muscle, whereas the tenderloin is relatively docile and sees little bloodflow. that being said, the best cut is the shoulder - any butcher will tell you so.
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We're not talking about pig dude. We're talking about cow. Except for bacon, cow > pig. Of course bacon > all.
Interesting fact: the reason which the tenderloin is "relatively docile" in quadrapeds is because it's the main muscle that keeps bipeds upright.. Human tenderloin = not so tender (please ask me how I know that).